CRAWFISH ÉTOUFFÉE
Crawfish Etouffee
Crawfish Etouffee
Of all the creole and cajun dishes, this is my favorite!…
Yield: 6 - 7 servings
PREP IT!
1 stick (½ cup) Butter, salted
½ cup Flour, all purpose
1 large (2 cups) Yellow onion, diced
1 small (1 cup) Green bell pepper, diced
½ small (½ cup) Red bell pepper, diced
2 stalks (½ cup) Celery, diced
12 cloves (4 tablespoons) Garlic, minced
1 tablespoon Tomato paste
2 tablespoon Taste Tutor Blackening Seasoning or Taste Tutor Nashville Hot Seasoning
2 tablespoons Taste Tutor Seasoning 101
2 large Bay leaves
2 cups Shrimp stock
2 cups Chicken broth, low sodium
2 pounds Crawfish tails, with fat
¼ cup Parsley, fresh or dried, rough chopped
½ cup Green onions, sliced
2 cup Rice
2¾ cups Chicken broth, low sodium or Water
MAKE IT!
For Roux:
In a large pot or Dutch oven, over medium-high heat, heat butter and whisk together with flour until a smooth paste forms. Continue to cook until a dark caramel color forms, stirring frequently, about 22 – 25 minutes. Set aside.
For Etouffee:
In the same pot or Dutch oven, heated to medium-high heat, add onion, peppers, celery, and garlic. Saute for 5 minutes.
Add tomato paste, Taste Tutor Blackening Seasoning (or Taste Tutor Nashville Hot Seasoning), Taste Tutor Seasoning 101, and bay leaves. Saute for 2 minutes.
Add shrimp stock and 2 cups chicken broth. Bring to a boil and then reduce heat to medium. Add crawfish tails. Allow etouffee to cook until the broth has thickened.
Once etouffee has thickened, add parsley and green onion, then remove from heat and smother over cooked rice.
For Rice:
In a separate pot or rice cooker, on medium low heat, cook 2 cups of rice in 2¾ cups of broth for 20-30 minutes until rice is tender. Enjoy gumbo with a little bit of rice!
Tip: Not only does your roux impart flavor, the color of your roux determines the color of your etouffee. For lighter colored etouffee cook the roux for less time and for darker colored etouffee cook the roux for more time.